Moist Roast Turkey With a Port Gravy

Submitted by The Flying Chef

"made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing."

 

• Ready In: 4hrs 20mins
• Ingredients: 5
• Serves: 4-5

ingredients

• 2 1⁄2 kg turkey
• 1⁄2 cup chicken stock
• 2⁄3 cup port wine
• 2 tablespoons brown sugar
• 3⁄4 teaspoon cornflour

directions

1. Discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. Spoon seasoning or stuffing into cavity and tie legs together with kitchen string.
2. In an oven proof baking dish pour in chicken stock and half the port. Place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs.
3. Remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. Roast uncovered 180-190c for a further 45 Min's or until turkey is browned and cooked through.
4. Remove turkey from dish cover with foil to keep warm. Strain juices into a pan, to remove any bits of meat and fat. Heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens.
5. Serve turkey with port gravy.

Reviews

[Heydarl]

What a fabulous meal! This was my first ever attempt at cooking turkey & it came out perfectly. I followed the recipe, but my oven runs quite hot, so it was cooked quicker than I expected. This worked in perfectly with the rest of our meal, so not a big deal. The gravy was just wonderful, so don't leave it out. Made for Aus/NZ Recipe Swap #15. Thanks Flying Chef for sharing this keeper.